Directions

For sweet potato base:

Combine 1 cup coconut cream, broth, thyme, garlic and onion powder, ¼ teaspoon truffle salt, and sweet potatoes in a small saucepan. Ensure the sweet potatoes are covered with the liquid as much as possible.

Bring to a boil over medium-high heat and cook uncovered for 4 to 5 minutes until potatoes are tender.

Remove from heat.

In a small dish, whisk together arrowroot and remaining 2 tablespoons coconut cream. Stir into the saucepan along with the remaining ¼ teaspoon truffle salt /continuously for 1 to 2 minutes to thicken the liquid.

For mushrooms & turkey:

Meanwhile, cook the mushrooms while the potatoes are boiling.

Heat olive oil in a large skillet over medium-high heat. Add shallot, garlic, and truffle salt and cook for 1 minute until fragrant ensuring you do not burn the garlic.

Add mushrooms to the skillet and cook for 4 to 5 minutes until tender, stirring every couple minutes. Add turkey or chicken to the pan to warm.

Remove from heat.

Stir in contents from the small saucepan and mix gently and continuously until the entire mixture has thickened to a creamy and thick consistency, about 1 to 2 minutes. If you have reintroduced black pepper, add some fresh cracker pepper now.

Serve sprinkled with chopped parsley with a simple green salad on the side.